Let the flavours and aromas of Latin America come alive on your taste buds as you explore a world of unique culinary experiences, each carefully curated to enrich your unforgettable stay in Costa Rica.
Restaurant operating hours and opening days are subject to change during the seasons. Kindly contact the Concierge team at concierge.costarica@fourseasons.com for further details.
All Food and Drink
Crudos and Tapas Bar
Añejo
In the evenings, lively Añejo becomes the heart of the hotel, with a DJ spinning, creative aperitifs flowing and tapas being shared. Stop by in the morning to grab an acai bowl or green juice before you head to your surf lesson – our breakfast bites are made to go.
Pool & Beach
Tropical cocktails served alongside coastal-inspired fare with creative amenities and sunset happenings.
Italian kitchen
Pesce
Elegant evenings are effortless with our classic Italian cuisine, featuring local seafood, pastas and an extensive wine list, amid panoramic ocean views.
Rum
La Reserva
Accompany our mixologist on a journey through premium Latin American rums, and put your blending skills to the test when you create your very own infused blend.
Wood-burning Latin Grill
Bahia
A wood-fired open kitchen is the centrepiece for this sophisticated all-day restaurant, where ingredients from grilled prawns to café chorreado are locally sourced.
American Steakhouse
Nemare
Located at the elegant Peninusla Papagayo golf clubhouse, Nemare is a sophisticated steakhouse that offers a creative culinary experience. The restaurant’s name and locally infused dining concept is drawn from the Chorotega word for “smoke,” celebrated across the menu in its craft cocktails and flavourful dishes.
Costa Rican Street Food
Palapita
Unwind before or after a round of golf, tennis or pickleball at our relaxed new venue, Palapita. Located at the Tennis Centre, enjoy a variety of Costa Rican Street food and locally crafted beer by Papagayo Brewery.
Eatery and Beachside Lounge
Virador Beach Club
Inspired by the vision of architect Jorge Borja, this coastal culinary haven nestled within the Virador Beach Club offers a diverse menu filled with Eastern Mediterranean flavours, fresh seafood, salads and grilled specialties. Exquisite cuisine, breathtaking views and a bohemian atmosphere converge to create an unforgettable ocean dining experience.
In-Room Dining
Start the day with fresh mango and papaya or end it with a juicy burger and local craft beer – our in-room dining is always available.
Private Dining
Indulge in unforgettable dining experiences at Four Seasons Resort Peninsula Papagayo, Costa Rica. From intimate sunset dinners at Virador to celestial-inspired feasts, explore our private dining options that bring you closer to nature, culture and culinary excellence.
Crudos and Tapas Bar
Añejo
In the evenings, lively Añejo becomes the heart of the hotel, with a DJ spinning, creative aperitifs flowing and tapas being shared. Stop by in the morning to grab an acai bowl or green juice before you head to your surf lesson – our breakfast bites are made to go.
Pool & Beach
Tropical cocktails served alongside coastal-inspired fare with creative amenities and sunset happenings.
Italian kitchen
Pesce
Elegant evenings are effortless with our classic Italian cuisine, featuring local seafood, pastas and an extensive wine list, amid panoramic ocean views.
Rum
La Reserva
Accompany our mixologist on a journey through premium Latin American rums, and put your blending skills to the test when you create your very own infused blend.
Wood-burning Latin Grill
Bahia
A wood-fired open kitchen is the centrepiece for this sophisticated all-day restaurant, where ingredients from grilled prawns to café chorreado are locally sourced.
American Steakhouse
Nemare
Located at the elegant Peninusla Papagayo golf clubhouse, Nemare is a sophisticated steakhouse that offers a creative culinary experience. The restaurant’s name and locally infused dining concept is drawn from the Chorotega word for “smoke,” celebrated across the menu in its craft cocktails and flavourful dishes.
Costa Rican Street Food
Palapita
Unwind before or after a round of golf, tennis or pickleball at our relaxed new venue, Palapita. Located at the Tennis Centre, enjoy a variety of Costa Rican Street food and locally crafted beer by Papagayo Brewery.
Eatery and Beachside Lounge
Virador Beach Club
Inspired by the vision of architect Jorge Borja, this coastal culinary haven nestled within the Virador Beach Club offers a diverse menu filled with Eastern Mediterranean flavours, fresh seafood, salads and grilled specialties. Exquisite cuisine, breathtaking views and a bohemian atmosphere converge to create an unforgettable ocean dining experience.
In-Room Dining
Start the day with fresh mango and papaya or end it with a juicy burger and local craft beer – our in-room dining is always available.
Private Dining
Indulge in unforgettable dining experiences at Four Seasons Resort Peninsula Papagayo, Costa Rica. From intimate sunset dinners at Virador to celestial-inspired feasts, explore our private dining options that bring you closer to nature, culture and culinary excellence.
Culinary Activities
Events
- Fridays, 5:30 PM – 7:30 PM
Sol de Fuego at Virador Beach Club
Step into the glow of golden hour with a beachside ritual that stirs the soul and salutes the horizon. As the sun dips low, Virador Beach Club comes alive with curated cocktails, flavourful bites and the rhythmic energy of live music. Let the waves set the tempo while DJ and saxophone sounds carry you into the weekend. - July 23–25
Bahia x Xokol: A Three-Night Culinary Takeover
Bahía welcomes the trailblazing culinary duo behind Xokol from Guadalajara for a three-night gastronomic takeover that explores the ancestral language of maize, fire and memory – offering a four-course tasting menu and à la carte options that celebrate the bold flavours of indigenous Mexican and Costa Rican cuisine. - July 4
Fourth of July
Celebrate the Fourth of July at Nemare with an elevated twist: gourmet barbecue favourites, handcrafted ice cream, live music and cozy bonfires under the stars. Enjoy a laid-back evening of flavour and festivity, surrounded by the natural beauty of Peninsula Papagayo.
The Team
Emiliano Rabia Sottil
Executive ChefA graduate of the Universidad del Claustro de San Juana, Chef Emiliano's adventurous spirit and zest for travel has led him from Mexico to Chicago, Spain to Colombia, the United States, Costa Rica and eventually back home to Mexico City where he began his tenure with Four Seasons. Chef Emiliano oversees the property’s culinary direction including restaurants Nemare, Pesce, Bahia, Añejo, Palapita, and other food and beverage operations.
“There is so much energy around Four Seasons Resort Peninsula Papagayo, Costa Rica. I am excited to work with the team and infuse our culinary delights with international flavours while maintaining the emphasis of Costa Rican and Latin American ingredients.”
Laura Bolomo
Executive Pastry ChefBorn and raised in Buenos Aires, the land of “dulce de leche”, Laura's passion for pastry began as a child, sneaking into the kitchen of her family’s hotel to bake with the chef. A Le Cordon Bleu graduate, she honed her craft in luxury hotels across Argentina, Uruguay, Spain and the Netherlands before bringing her expertise to Costa Rica. Now, as Executive Pastry Chef, she blends global flavours with refined techniques to create memorable desserts.
“Baking is my way of showing gratitude and care, I love doing it every day.”
Heberto Mejia
Restaurant ChefBorn and raised in Liberia, Guanacaste, Chef Heberto is inspired by how food can tell a story and convey cultural ideas. He is passionate about gastronomy and specializes in Costa Rican and Latin American dishes. Every meal reflects his roots, providing not only excellent local flavours, but also nourishment for the mind and body.
“Innovation comes from knowing in depth our roots, our history, the practices of our ancestors.”
Jose "Kike" Retana
Restaurant ChefJose Retana, better known as “Kike,” comes from the folkloric land of Santa Cruz de Guanacaste in Costa Rica. He grew up tasting Costa Rican traditional dishes such as corn rice, tanelas, rosquillas, coyol and chicheme, and soon fell in love with the art of cooking, learning authentic recipes from his mother and grandmother. Kike is a grill-lover and enjoys using smoked and braised techniques to highlight a cut of meat, elevating the culinary experience of our Costa Rican culture closer to the essence of a true steak house.
“As a chef, my greatest desire is to inspire and delight my consumers, sharing my love for food and helping them to savour every moment of the experience with a 'Tico' twist in every dish.”
VICTOR CASTRO
Restaurant ChefVictor Castro is a talented chef known for his passion and creativity in the kitchen. He was born in the picturesque city of San Carlos, Costa Rica, nestled at the base of the breathtaking Arenal Volcano. Growing up surrounded by his family, Victor’s love for cooking began at an early age and now is the Restaurant Chef of our Italian favourite Pesce. Victor has traveled and worked outside of Costa Rica, gaining vast experience learning about different cultures and culinary practices.
“Experience in the culinary world is the soil in which mastery takes root and grows.”
MARCO CHAN
Restaurant ChefMarco Chan is a native of Orotina, a beautiful and small town of Alajuela Province. He comes from a large Costa Rican and Asian family. His grandparents arrived in Costa Rica in the 1900s from the city of Canton, China. Which has been a great influence on his career as a chef, elevating the culinary experience at Añejo, with an exquisite menu offerings Asian specialty from Sushi, Bao Burger to Pad Thai among other delights that makes Añejo one of the favourites.
“Work becomes less of a chore and more of a passion when you enjoy what you do. It opens up new pathways for creativity, innovation and excellence.”
Khaled Natour
Restaurant ChefKhaled, hails from Shafaram, a city nestled in the heart of the Middle East. His journey began as a fashion designer, a path he treaded for four years. Yet, over time, he fell head over heels for the art of gastronomy, leading him to bid adieu to the world of fashion and embark on a culinary odyssey. His expertise lies in the realm of Middle Eastern cuisine, where his primary aim is to ensure that every dish, he prepares is a source of delight and satisfaction for those fortunate enough to savour it.
"I see the kitchen as a stage where the art of design meets the fire of passion, infusing courage and love into each traditional Eastern Mediterranean dish I prepare."
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